1. Combine cracker crumbs thoroughly with melted butter, and press into the bottom and up 1 inch on the sides of a 9−inch springform pan. Bake for 10 minutes. Cool completely.

2. Place the water in a small saucepan and sprinkle the gelatine over the water. Let set for 5 minutes, then heat, stirring until gelatine has dissolved fully. Set aside to cool.

3. Mix the cream cheese, sugar and vanilla extract until fluffy. Mix in gelatine; set aside. Remove seeds from pomegranates.

4. Whip the cream until stiff. Gently but completely mix cream cheese and 1/2 cup pomegranate seeds into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours or until set.

5. Store remaining pomegranate seeds, covered, in the refrigerator.

6. To serve, remove cheesecake from pan. Top with remaining pomegranate seeds.